Amish Rhubarb Jam

recip


A Sweet-Tart Classic That Captures the Essence of Spring!

This Amish Rhubarb Jam is a time-honored recipe that combines the tangy freshness of rhubarb with just the right amount of sweetness. Perfectly balanced and rich in flavor, this jam makes every toast, scone, or yogurt bowl feel like a little taste of spring. It’s easy to make, preserves beautifully, and adds a homemade touch to any meal.

Ingredients

  • 4 cups chopped fresh rhubarb (about 1–1.5 lbs)
  • 3 cups granulated sugar (adjust based on tartness preference)
  • ¼ cup water
  • 1 tablespoon lemon juice (for brightness and preservation)
  • Pinch of salt (optional, to enhance flavors)

Instructions

Step 1: Prepare the Rhubarb

  1. Wash and chop the rhubarb into small, bite-sized pieces. Discard the leaves and stems—they’re not edible.
  2. In a large saucepan, combine the chopped rhubarb, sugar, water, lemon juice, and a pinch of salt.

Step 2: Cook the Mixture

  1. Stir the mixture over medium heat until the sugar dissolves and the rhubarb begins to soften (about 5 minutes).
  2. Reduce the heat to low and simmer gently, stirring occasionally, for 20–25 minutes. The rhubarb will break down, releasing its natural juices, and the mixture will thicken as it cooks.
  3. Use a potato masher or fork to lightly crush some of the rhubarb pieces for texture, or let it cook until smooth if you prefer a more uniform consistency.

Step 3: Test for Doneness

  1. To check if the jam has reached the proper consistency, place a small plate in the freezer before starting. Once the jam is thickened, drop a spoonful onto the chilled plate and let it sit for 30 seconds. If the jam wrinkles slightly when pushed with your finger, it’s ready.
  2. If the jam still feels too runny, continue cooking for another 5–10 minutes, then test again.

Step 4: Can or Store

  1. Ladle the hot jam into sterilized jars, leaving ¼ inch of headspace at the top. Wipe the rims clean, seal with lids, and process in a boiling water bath for 10 minutes for long-term storage.
  2. Alternatively, store the cooled jam in an airtight container in the refrigerator for up to 3 weeks.



 

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